Archive for green chilli

More Experiments III

Posted in Recipes from leftovers with tags , , , , , , , , , , , , , , , , on October 18, 2015 by icareufriend

(Contd. from previous posting)

Recently one of our acquaintances gave me some muLLu tEnkuzhal which were so hard and trying our teeth as such we were about to throw them away. Suddenly it struck in my mind to convert it into some useful dish. After analysing its contents, I have decided to convert it into Paruppu usili for one of the vegetables like beans, onion, clustered beans, plantain flower or similar ones.  It turned out to be tasty. Here is the recipe.

Paruppu Usili from leftover MuLLu tEnkuzhal

Ingredients

(Refer to my previous postings on Paruppu usili)

MuLLu tEnkuzhal (left over)

Green chillies

Salt

Asafoetida

Turmeric powder

Mustard

Refined oil

1 cup

2 small

to taste

2 pinches

2 pinches

1 tsp

1 tbs

 

Method

Grind the muLLu tEnkuzal in a mixi into coarse powder like suji after adding the other ingredients mentioned above except oil. Keep this on a shallow vessel and sprinkle water over it (if the ground contents are 1 cup then you need to take ¼ cup of water to sprinkle) Allow this to become soft for 10 to 15 minutes. After mixing it again place it in a cooker and steam it for 7 to 10 minutes. Then remove and cool. Meanwhile, cut one of the vegetables meant for paruppu usili into small pieces and pressure cook it. Take some oil in a kaDai (wok) and add mustard. When it starts spluttering add the cooked vegetables and sauté for 5 minutes. Now add the usili also and again sauté for two minutes. You can add grated coconut also if you like. This can be taken with rasam or mOre kuzambu. 

Pauppu usili from MuLLu tenkuzhal

Paruppu usili from muLLu tEnkuzhal

Note

The above also can be used for ammAn/MaNi KozhukaTTai as pUraNam.

Bread Balls

Sometimes it happens that we are left over enough bread slices. If we have milk bread slices we can prepare sweet bread balls and if sandwich (salty) ones, we can prepare masala bread balls.

Sweet Bread balls

Ingredients

Milk Bread slices

Grated coconut  

Sugar

Cashew nut & almond

Cardamom or saffron strands

Refined oil

5

1 Tbs

2 Tbs

Each 4 pcs

a little

q.s.

Method

Grind coconut pieces, sugar, cashew nut and cardamom or saffron strands together in a mixie. Take a slice of bread and dip it in water for a second and squeeze water by pressing in between palms. Now place a teaspoonful of the ground mixture on it and roll either into ball or egg shape. You can either shallow fry it in oil or use appakkArai (a wok with seven to 11 pits to fry). Fry for 5 minutes turning the balls to the other side. After frying, place them over tissue to remove excess oil. Serve hot.

Sweet bread rolls

Sweet Bread balls

Masala Bread Balls

Ingredients

Sandwich Bread slices

Onion

Garlic cloves

Chilli powder

Garam masala

Mustard

Salt

Refined oil

5

½ of a small one

2

¼ tsp

a little

1 tsp

to taste

q.s.

Method

Cut the onion lengthwise to about 1” and also the garlic cloves. Break the bread slices into small pieces and add a little water and salt. Now mix these into a sort of paste and roll into small balls. Shallow fry the balls. Keep aside. Take a kaDAi (wok) with a little oil and add mustard. Allow it to splutter. Add the cut onion and garlic pieces along with chilli powder, garam masala powder and salt. Add a little water. Sauté for two minutes till the contents become thick. Add the bread balls to this and mix both for a while. Garnish with coriander leaves. Serve hot. This is also known as chilli bread.

KONICA MINOLTA DIGITAL CAMERA

Masala Bread

(To conclude)

Recipes from leftovers III

Posted in Recipes from leftovers with tags , , , , , , , , , , , , , , , , , , on September 23, 2013 by icareufriend

(Continued from previous posting)

This year VinAyaka CaturthI was celebrated in a different way. Instead of preparing the kozhukkaTTais in the typical rice dough (that was prepared by adding 1 cup of rice flour into 2 cups of boiled water slowly and little by little to avoid lumps with a little salt and rice bran oil and stirring constantly or adding water, rice flour and a little oil and boiling after mixing well homogeneously till the contents thicken), I prepared everything by frying in the maidA(all purpose) flour dough cups in the shape of mOdakam or like SOmASi. This has a longer shelf life.

1. Sweet & Salty SOmASi

This had given me an idea that we can prepare similar SOmASis (aka SUrya KalA and Candra KalA) using the extra paruppu uSili as filler inside the maidA cups and then frying. This forms a nice snack also if taken with tomato sauce or ketchup. We can also prepare salt pUraN pOli using this. The leftover sweet pUraNam can be used to make sweet pUraN pOli. Let us see how we go about. You can also use leftover Alu (Potato) curry or SuNDal as filler in Salty SOmASi. In the case of SuNDal, you need to mash it to make it homogenous. You can add a little chopped coriander leaves, lemon juice, onion, tomato pieces or any boiled vegetables if leftover and or garam maSAlA to enhance the taste.

2. eLLuppoDi SOmASi

If you have leftover sweet til (eLLu or white sesame) powder you can use it to make the SOmASi with maidA dough and then fry in oil. Either you can just press the inside flaps after applying a little water so that the contents do not come out while frying or you can curl them as done in the case of SUrya kalA or Candra kalA.

03 Sweet SOmAsi           04 Salty SOmASi  

         Sweet/eLLu SOmASi                              Salty SOmASi

 

3. Sweet PUraN pOli

Prepare thick dough from Wheat ATTA by adding first a little oil to the flour and then mixing it well. Then add water little by little and knead. Simultaneously check if the consistency for slightly loose dough is achieved (looser than the one prepared for capAtti). Stop adding water.  Smear the dough with a little oil all over and allow it to remain for 15 to 20 minutes. Knead again. Take a small portion and roll into a capAtti. Place the sweet pUraNam in the middle, close and roll into a small ball. Again roll into a small capAtti without pressing very hard as not to disturb the pUraNam. Heat the hot plate (tavA or skillet) and place this over that. Add a little oil all around and after 5 seconds turn it and heat the other side adding a little oil again all over. Remove after 5 seconds. This way use the entire leftover pUraN to prepare other pOlis. You can take it with a little ghI (clarified butter) for a better taste.

01 Sweet pUraN pOli

Sweet PUraN pOli

4. Salty PUraN pOli

Take half a cup of Bengal gram dAl (or more as per requirement) and boil it in water till it becomes soft and then drain the water. You can also steam cook. Grind the dAl along with the left over salty pUraN and a little salt (be careful not to add more as the left over pUraN has already salt) and you can add a little green chilli if you need it hotter. You can add finely cut coriander leaves to this and mix well. Divide into balls and then start preparing pOlis as above.

02 Salty pOli

Salty pOli

(To continue)

Recipes from leftovers II

Posted in Recipes from leftovers with tags , , , , , , , , , on September 4, 2013 by icareufriend

(Continued from previous posting)

 Paruppu USili

Ingredients 

 Amai VaDai (left over)

aDai batter (Left over)

Green chillies

Salt

Asafoetida

Turmeric powder

Rice bran oil 

 q.s. (at least 4 or 5)

q.s. (at least 5 to 6 ladles)

to taste

to taste

a pinch

2 pinches

1 tbs

 Method 

From leftover Amai VaDai

We have prepared the VaDais after frying them as such they would be hard. You need to break them first into bits and then grind in a mixie evenly. Place this in a small vessel and sprinkle warm water a little, mix well and allow to remain for 15 minutes so that the ground contents become pliable. In the mean time take a little oil in a KaDAi and sauté mustard seeds and then add the vegetables cut already. (Refer to my posting at https://dotcom2889.wordpress.com/2011/03/). Add the turmeric powder and sauté a little. Add the soaked ground vaDai (and salt if needed) as well as asafoetida and sauté well. Remove from fire after done with. If you want a little more chillies, then you need to grind one or two along with the VaDai bits.          

 From leftover aDai batter

Never throw the leftover aDai batter. You can prepare Paruppu USili from it also. Here you need to pressure cook the batter as done in the case of normal Paruppu Usili. When it is cooled, grind in a mixie evenly. The rest of the procedure will be as at https://dotcom2889.wordpress.com/2011/03/.

KONICA MINOLTA DIGITAL CAMERA Paruppu uSili from uLundu PUraNam

 Paruppu uSili from Amai vaDai       Paruppu uSili from uLundu PUraNam

Note

1. You can also use the leftover uLundu KozhukkaTTai PUrNam (Refer to https://dotcom2889.wordpress.com/2011/08/page/3/) in the same manner either for this or for ammAn / MaNi KozhukaTTai (Refer to https://dotcom2889.wordpress.com/2011/08/page/3/).

2. The above also can be used for ammAn/MaNi KozhukaTTai.

 (To continue)

Recipes from leftovers I

Posted in Recipes from leftovers with tags , , , , , , , , , , , , , on August 29, 2013 by icareufriend

Thanks to my elder brother in law who inspired me by his creative ideas by converting the leftovers into tasty food items so that we need not waste anything on economic consideration. He used to call this process as “Vaithyalingam” equating it to the treatment of invalids by the physician.

We can use leftover bread slices, cooked rice, capAtti, sAmbAr, kUTTu, curry, paruppu uSili, raSam, idli and recycle them and convert  into new items altogether instead of wasting them. We can also prepare KurmA from aviyal, mOre kuzhambu and mOre kUTTu, snacks from  capAtti batter, mOre kuzhambu, mOre kUTTu and poricca kUTTu from unused chutney, SEmia uppumA into cutlet, vaDai curry from left over aDai, uppuma, bONDA, vaDai, miLgu kuzhambu from miLagu raSam and vice versa, preparing bajji using curd and leftover cooked rice etc.

I will share some of his as well as my own creations in these columns.

 ericca curry

During festival time or when there are a lot of visitors, we prepare items without assessing the actual requirement as such we are bound to have a lot of leftovers. This item was prepared by my brother in law to use this effectively either as a main dish for cooked rice like ‘tuvaiyal (chutneys)’, SAmbAr or raSam using fried appaLAms in place of KUTTU or curry as accompaniment. Even if the leftovers are kept refrigerated for more than two days, no problems, we can prepare this from them.

Ingredients

 Leftover SAmbAr, Curries, paruppu uSili, raSam, KUTTus etc where the ingredient is not curd or butter milk 

Tomato

Green chillies

Salt

Onion

Rice bran oil 

 

  q.s. (quantity sufficient) 

 

 

1 or 2 (medium)

2 or 3

to taste

1 big

q.s. 

Method

Heat a kaDAi with a little oil and then add mustard seeds. When they splutter add already cut tomatoes, onion (you can also used spring onions in addition) and green chillies and sauté them well. You may increase tomatoes or green chillies as per taste since the leftovers may be a bit sour or hot. Similarly, you must be careful in adding salt as the leftovers may be having some salt already. After sautéing the above well, add the leftovers. Add some oil and sauté till the contents leave the side like halwA. Put off the fire and serve hot or cold with cooked rice. It can be used as a side dish with curd rice. You can use it for a week if well sautéed using more oil and refrigerated.

ericca curry

ericca curry

Important Note

You cannot use only curries as they are solid mass without dAl in a liquid medium as in SAmbAr or raSam or puLi/poricca kUTTu as such to prepare ericca curry, you need one of these mediums with dAl and with or without tamarind. It is better if you have any two of these mediums at least. In case the leftovers have tamarind then you can reduce tomatoes which are needed more for leftover poricca kUTTu when used as a medium. In case of paruppu uSili leftover, since dAl is already there, you need to increase tomatoes and add a little water or tamarind extract as per taste.

 (To continue)

Kadamba Recipes I

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , , , , , , , , , , on March 10, 2013 by icareufriend

Under this topic I am going to discuss various dishes that I did not so far. Maximum care is taken not to repeat an item already discussed. In case there is any omission, readers may ignore that.

KOSambari, KOSumbari, KOSumalli or KOSamali are different names by which the item is called but all the names indicate the following preparations which are used for festivals, marriage feast and other feasts. This is a healthy side dish. It can be eaten as it is or taken with capAtti.

Carrot/Beet root KOSumalli

Ingredients 

 

Fresh carrot/beetroot

Lemon (small)

Table Salt

Coriander leaves

Green chilli (Long)

Mustard seeds

Asafoetida

Refined oil (for seasoning)

 

250gms

1

to taste

2 tbs

1

1 tsp

2 pinches

1 tsp

 

Method

Wash the carrot or beet root well and remove the skin. Grate them and place a medium bowl. Cut lemon and extract its juice over a pinch of salt (to prevent it turning bitter). Remove seeds. Mix the lemon juice to the grated carrot/beetroot and add salt to taste. Mix. Cut green chilli finely. Heat oil in a pan and add mustard seeds. After they splutter, add the finely cut chilli pieces and sauté for a minute. Remove from fire and mix asafoetida. Add this to the grated carrot/beetroot in the bowl. Mix well. Garnish with finely chopped coriander leaves. If you add thick curd (not very sour) and mix, this becomes carrot/beetroot paccaDi in which case you should avoid adding lemon juice and asafoetida. Do not commit the mistake of adding grated coconut or any other ingredient as some people do as it will spoil the taste!

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

              Carrot KOSumalli                          Beet root KOSumalli

 KaDalaipparuppu (CanA dAl/Bengal Gram) KOSumalli

Ingredients 

 

CanA dAl (Split Bengal gram)

Sugar

Grated coconut

 

100 gms

2 tbs

4 tbs

 

Method 

Wash the dAl and pressure cook it or boil it in water. Drain out and add sugar to the hot canA dAl after placing it in a bowl. The sugar will melt and mix in the heat. Mix. Add grated coconut and mix.

PAsipparuppu (MUng dAl/Green gram) KOSumalli

Ingredients

This is also called MAngAi paruppu and is generally prepared for SrI rAma navami. Some people add grated carrot or cumber which are optional. But in that case you must add either carrot or cumber but not both. Similarly, some people add coconut in to small pieces or after grating. This is one’s choice. I do not like addition of cucumber as it causes frequent belching with its typical raw smell. In case you do not get green mango, you may use lemon juice or citric acid crystals 

 

PAsipparuppu (Split green gram/MUng dAl)

Grated Carrot/Cucumber dices (Optional)

Green Mango (small) cut into dices

Mustard seeds

Green chillies cut finely

Coriander leaves (chopped)

Table salt

Asafoetida

Lemon (small) if mango unavailable

Refined oil

 

 

150 gms

2 tbs

2 tbs

1 tsp

1 tbs

1½ tbs

to taste

2 pinches

1

to season

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

MUng dAl KOSumalli with mango      MUng dAl KOSumalli with carrot

Method 

Soak the dAl in plain water for 30-45 minutes after washing. Drain out the water and place it in a bowl. Add to this finely cut green mango pieces after peeling its skin and mix. In case you do not get mango, extract lemon juice over a pinch of salt and add. Add salt to taste. Mix. You can add carrot/cucumber if you so desire as these are optional but I do not add these. Add grated coconut and mix since finely cut coconut may not give nice taste. Heat oil in a pan, add mustard seeds to splutter and add finely cut green chillies. Remove from fire and Mix asafoetida. Add these to the dAl in the bowl and mix. Garnish with finely chopped coriander leaves.

 (To continue)

Bread and Buns V

Posted in Bread and Buns with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on February 16, 2013 by icareufriend

(Contd. from previous posting) 

You can be creative in serving the pAv pieces with bhAji which can be garnished with sprouts of green gram, peas, farSAn*, spices, raw onion, tomato pieces, chopped coriander, a little date syrup etc etc. They call this miSAl pAv in Maharashtra.

MiSAl PAv FarSAn

                    MiSAl PAv                                          FarSAn

*FarSAn is is a mixture of chivDA ( south Indian Mixture/chanAchur) prepared from roasted pressed rice, pApDi (prepared from grAm dAl flour and salt with a little ajwain or bishop weeds paste fried in oil like flat cookies), ghATiA, potato chips, corn flakes, bhujia, peanuts, roasted moth beans, dried fruits and spices. It is famous in Gujarat and Rajasthan. It is readily available also. It can be taken with pAv (plain or roasted) or without it with tea/coffee or finely chopped onion and tomato pieces -fried green chilli pieces- lime juice, with bhEl pUri/pApDi chAt etc. 

Bhurji pAv is also served where the pAv is served with egg scramble. 

Bhurji PAv VaDA PAv

                    Bhurji PAv                                       VaDA PAv

WaDA pAv is also famous in Mahrashtra where vaDA is prepared as follows: 

Mix 2 cups of Bengal grAm flour with a little water after sieving with 1 tsp salt and make a thick, smooth paste. Keep aside. Make garlic paste from 2 cloves, ginger paste from ¼ inch ginger piece and mix together with 3 green chillies to make all these into smooth paste again. Mix this paste with previously pressure cooked, peeled and mashed potatoes (6 to 8). Add 1½ salt or just the quantity needed after tasting, so as not to make the vaDa very salty, as you had already added salt to the flour paste! Heat a kaDAi and add 2 tbs oil. Add mustard seeds to splutter and then add curry leaves as well as turmeric powder. Sauté for a minute.Add to this the above potato mix and sauté for 5 minutes. Divide this equally into balls of required quantity. Dipping each ball into the gram flour paste after flattening slightly, fry them deep in hot oil under medium flame like crispy bajji (called vaDA in MahArAshtrA).  Drain excess oil through a paper towel or strainer. Slit the pAv vertically into two partly as not to separate and place the vaDA inside before serving hot after spreading one tsp chutney on one portion inside. 

Chutneys: The vaDA pAv is taken with one of these chutneys after rspreading spoonful of any of these inside the slit pAV before placing the vaDA over it. 

Tamarind Chutney: Take 150 gms of seedless tamarind, 50 gms of seedless dates and 100 gms of jaggery and add 1½ cups of water. Cook these on a sauce pan simmering the flame till the contents become soft. Put off the flame and after the contents cool, blend the mixture into thick smooth sauce. Pour this into the sauce pan again. Add to this powdered and roasted cumin/fennel seeds (½ tsp each), ½ tsp salt and ¼ tsp red chilli powder. Add a little water and boil to make the sauce thicker before putting off the flame. Cool and chill before serving. 

Mint-Coriander Chutney: Take 150 gms of fresh mint leaves and 150 gms of coriander leaves, clean and blend them with fresh garlic cloves (3), ginger (¼ inch) and 2 thin, long green chillies with salt to taste, 1 tsp sugar and 2 tsp lime juice into smooth paste and a little water to bring it to sauce form. Chill and serve. 

Garlic-Groundnut Chutney (LaSUN cum ShEngdAnA Chutney): Take ½ cup of shredded coconut and 50 gms white sesame seeds. Roast each separately for 2 minutes or till a fine smell comes out. Blend these with 10 cloves of garlic, 2 dry red chillies (or green chillies) and salt to taste into a smooth paste. Add to these previously roasted and coarsely ground ground nuts and Mix well. Chill and serve. 

PAv BhAji Masala 

This is readily available in every shop. However, homemade is always better than the one available in the shop as you can make it according to your preference and taste. Here is the recipe:                                                                                                       

Ingredients 

 

Red chillies

Turmeric powder

Dry mango powder 

Star anise

Fennel seeds (Saunf)

Garam maSalA powder  

Asafoetida

 

25 gms

½ tsp

1 tsp

2 (Amchur)

15 gms

1½ tsp *(See below)

½ tsp

 

Method 

Gently roast all the above under medium flame for 2 minutes except turmeric, mango, garam maSAlA powders, cardamom and asafoetida till they release a fine aroma. Do not char. Blend all and the remaining items in a blender to a fine powder. Store in an airtight containerin a cool place. Lasts for 3 to 4 months. 

Garam maSAlA powder 

This is used also for curries, Alu dAm and various gravies etc that are used for chapAttis and pUris.   

Ingredients

Fennel seeds

Khus Khus           

Blackstone(Sea Lichen)

Cinnamon bark

Cloves

Cardamom pods

Mace (JAti patri)

Bay leaves (tEj pattA)       

Coriander seeds

Cumin seeds

Black Cumin Seeds

ShAh jeera

Black pepper 

dagaDpUl (Star anise)

nAg kESar

Dry red chilly

 

 

100 gms

100 gms (Poppy seeds) 

100 gms (KaDal PAsi)

25 gms

10 gms

10 gms

50 gms

15

25 gms

25 gms

25 gms (Kalaunji/caraway seeds)

10 gms

25 gms

25 gms

25 gms (Cassia buds/tadinangu)

100 gms

 

Method

Heat a kaDAi (wok) under medium flame and roast each ingredient separately for 2 to 3 minutes or till you get a fine aroma but do not char. Take out and cool. Remove the cardamom seeds from the pods and mix with other ingredients and throw the skin. Blend all to fine powder and sieve. Store in an airtight jar in a cool place. Lasts for about 1 year if stored in an air tight jar in a cool place.

 

(To conclude)

Bread and Buns IV

Posted in Bread and Buns with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on February 8, 2013 by icareufriend

(Contd. from previous posting)

PAv BhAji

PAv means quarter. In West Bengal the quarter pound loaf of bread is known as pAv rOTi! Since the soft bread (bun) used for this is more or less of quarter pound, the name would have been coined. BhAji is a mixed Vegetable curry to be used to eat the pAv! Besides bhAji, you can also use them as starters along with your soups; they make great breakfast bread with some butter and jam. If you ask for the pAv in any bakery, they can supply you four pieces of PAv in one packet. In Maharashtra this is very famous as vaDA pAv, miSAl pAv, or bhurji pAv   and is called lADi pAv (6 pieces in one packet). If you want to make this at home, here is the procedure.

Making PAv:

Ingredients 

  

All purpose flour (MaidA)

Dry active yeast

Fresh Milk at room temp.

Fresh egg at room temp.

Fresh butter at room temp.

Caster sugar

Table salt

 

  

5½ cups

2¼ tsp

1¼ cups

1 (optional)

3 tbs

2 tbs

¾ tsp

Method 

If you get bread flour, then you may use that in place of MaidA and in that case you need just 3 cups only. Sieve the flour to remove lumps and impurities, if any. Warm the milk to lukewarm and add butter to melt. Keep aside. Mix the yeast with lukewarm water and sugar. Stir and keep aside till it becomes frothy. Add the salt and milk cum butter to the yeast solution and stir well. Add the flour evenly to this. Once the consistency is ready to knead stop adding the flour. Knead the mixture into soft and stiff dough till it does not stick to your fingers. Add a little refined oil, mix well and punch the dough well strongly to enable the gluten to develop in the dough. Occasionally, using force drop the dough on the plate surface as if hitting with it and punch till it becomes elastic and soft. Grease a vessel with a little oil and place the dough in it covering with a wet cloth so that it does not dry. Keep it in a humid and warm place till it doubles. Take out after it doubles (say in about 45 to 60 minutes) and knead once again and keep it covered for another 30 minutes.  Divide the dough into 12 equal balls. Flatten each lightly in your palm into a small square turning it hemispherical on top. Place them on a baking tray leaving between each about 1½ inch space on all sides. Keep aside again to double. After doubling they will have good round shape on top and also they will touch each other on the sides now. Pre heat the oven to 350˚F (175˚C) for about 30 minutes or till it becomes golden brown. Cool them before using.  

PAv from Bakery Home made PAv

               PAv from Bakery                               Home made PAv

Note

1. Instead of using only maidA, you can mix wheat flour (35%) and make this as done by some people. But this may not be as softer as the one prepared with complete maidA. 

2. In order to get soft pAv, never go on adding more flour except a little less for the dough of capAtti. The water content must be more in it but the dough must absorb and double to become thicker. 

3. Unless the yeast is fresh and active the pAv (as well as bread and bun) cannot be softer. To test this, mix a little of it in luke warm water with some sugar. The mixture must become frothy. 

Preparing BhAji: 

Ingredients 

  

Sharp long green chilli

Garlic cloves

Butter

Refined oil

Cumin seeds

Finely chopped onions

Chopped Capsicum

Finely chopped tomatoes

Fresh green peas

Potato (Big)

Carrot dices

Simla Chilli chopped

Cauliflower florets

Coriander leaves

PAv BhAji MaSAlA

Red chilli powder

Table salt

PAv (Soft and fresh)

 

  

6

8

100 gms

2 tbs

1tsp

¾ cup

½ cup

1½ cup

1½ cup

2

¾ cup

½ cup

2 cup

2 tbs

2 tbs

2 tsp

To taste

8 pieces

Method 

Wash the green chillies, remove the stocks, cut into big pieces and grind in a mixie with garlic cloves, adding a little water into smooth paste. Keep aside. If you prefer, you can replace green chillies with red chillies. 

Pressure cook carrot, cauliflower, green peas and potatoes after washing till two whistles. Mash the peas gently and keep aside. Peel the potatoes and mash medium and keep aside. Heat a little oil in a kaDAi (wok) and add cumin seeds. When they crackle, add the chilli garlic paste and sauté for 1 or 2 minutes simmering the flame. Add onion and sauté for another 3 to 4 minutes or till it becomes a slightly pinkish brown, stirring simultaneously. Add capsicum along with Simla chilli and sauté for a minute. Now add the tomatoes and again sauté for 5 minutes. Using a potato masher, mash the contents well. Add the salt now along with the pAv bhAji maSAlA, chilli powder, carrot, cauliflower, mashed green peas, potatoes and ½ cup of water. Cook for 3 to 5 minutes, simultaneously mashing. Add the coriander after chopping it finely, mix well and cook for 2 minutes. Put off the flame and keep aside. 

Take each pAv, slit vertically on the sides and keep aside. Heat a large pan on medium flame, add 2 tsp butter and roast the slit pAv both sides till they become crisp and light brown. You may use a little more butter if needed. 

Take a plate, place 4 pieces of roasted slit pAv on it, a ladleful of hot bhAji beside the pAv pieces, a piece of lemon and 1 roasted pApaD. Place 1 tsp butter on the bhAji and garnish with finely chopped coriander leaves. Serve hot this way and the remaining pieces also on three more plates. (PAv can be taken plain with bhAji without roasting also)

BhAji PAv BhAji

                      BhAji                                            PAv BhAji

(To Conclude)